Place raw cashew halves in a glass dish and fill with filtered water. Cover and soak for 24 hours.

Drain and rinse the cashews.

Pour soaked cashews in a blender or food processor and add vinegar and lemon juice. Blend on low, adding 2 Tbsp. of water a little at a time to create a smooth mixture (about 2 minutes)

 Set puree aside for one hour.

Drape a tall container with two pieces of cheesecloth. The double layer will help to create a thicker cream cheese.

Scrape the cream cheese mixture onto the cheesecloth and pull up the sides of cheesecloth and tie with a piece of string.

Hang the tied cheese bag on a wooden spoon and lit it drape into a container. Make sure it is suspended so the liquids can drain.

Leave at room temperature for 24 hours. Then open the cheesecloth and scrape your cream cheese into a glass container and store in the fridge.